I usually don’t care much about broccoli but I had really nice salad at a cafe and tried to reproduce it… I am happy with this recipe.
Memorial day is coming up, the barbecue season begins! This salad is perfect barbecue side dish.
What you need
Two heads of broccoli
Firm cherry tomatoes, 3-4 oz
Sausage, 4 oz
Parsley or chive, optional
For the dressing
Finely chopped onion, 4-5 tbs
Yellow mustard, 2 tbs
Olive oil or vegetable oil, 2 tbs
Vinegar, 2 tbs
Sugar, 1 ts
Salt, 1/2 ts
1/2 a lemon, squeeze
What to do:
1) In a large bowl, put all the ingredients for the dressing and mix well.
2) Cut the cherry tomatoes in half, then chop into 2-3 pieces.
Add them into the bowl of the dressing, mix and set aside.
3) Cut the broccoli florets into tiny pieces. They should be small enough to comfortably fit in a tea spoon.
Slice the stalk thinly.
Many people just discard the stalk of broccoli but it actually tastes good. I like the stalk better than florets.
4) Boil generous amount of salted water. Now broccoli is ready to be cooked but it should be very quickly. What wonderful about this salad is the nice crunch of broccoli, avoid getting mushy. Do never overcook.
First, add the sliced stalk.
Cook only for 15 seconds. Keep your eyes on a clock.
Then add the florets into the pot. Move it quick.
Cook for another 60 seconds then immediately drain it into a colander.
5) Spread the cooked broccoli onto a flat plate or a tray lined with a sheet of kitchen paper.
6) Slice the sausage thinly and fry in a non-stick pan until colored.
7) Through the sausage into the dressing bowl and mix.
8) Add the broccoli, dress it all thoroughly but gently.
You can eat the salad immediately but it tastes better a few hours after.
Optionally, mix finely chopped parsley or chive in just before serving.
This salad is perfect for a barbeque, picnic or a garden party. Enjoy the summer.
I have this recipe in Japanese, as well.